Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

Savor the crunch of a sheet pan quesadilla featuring tender, seasoned chicken breast, vibrant bell peppers, and melty cheddar cheese, all hugged by a warm whole wheat tortilla. This bright and satisfying meal is perfect for any time of day, offering a delicious balance of protein and wholesome carbs.

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NUTRITION

442kcal
Protein
38g
Fat
19.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Shredded Cheddar Cheese

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin)

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PREPARATION

  • 1

    Preheat your sheet pan and oven to 425°F.

  • 2

    Drizzle the olive oil over the chicken breast and season generously with salt, pepper, and cumin.

  • 3

    Slice the red bell pepper into thin strips.

  • 4

    Place the seasoned chicken and bell pepper slices onto the sheet pan. Roast for about 15-18 minutes until the chicken is cooked through and the peppers are tender.

  • 5

    Once roasted, shred or dice the chicken and mix it with the roasted bell peppers.

  • 6

    Place the whole wheat tortilla on the pan or a skillet over medium heat. Spread the chicken and bell pepper mixture evenly over the tortilla, then sprinkle the shredded cheddar cheese on top.

  • 7

    Fold the tortilla in half and cook for 2-3 minutes on each side until the cheese melts and the tortilla turns crispy.

  • 8

    Remove from heat, slice into wedges, and serve immediately.

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Chicken and Bell Pepper Quesadillas

Savor the crunch of a sheet pan quesadilla featuring tender, seasoned chicken breast, vibrant bell peppers, and melty cheddar cheese, all hugged by a warm whole wheat tortilla. This bright and satisfying meal is perfect for any time of day, offering a delicious balance of protein and wholesome carbs.

NUTRITION

442kcal
Protein
38g
Fat
19.7g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 Whole Wheat Tortilla

1/4 cup Shredded Cheddar Cheese

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin)

PREPARATION

  • 1

    Preheat your sheet pan and oven to 425°F.

  • 2

    Drizzle the olive oil over the chicken breast and season generously with salt, pepper, and cumin.

  • 3

    Slice the red bell pepper into thin strips.

  • 4

    Place the seasoned chicken and bell pepper slices onto the sheet pan. Roast for about 15-18 minutes until the chicken is cooked through and the peppers are tender.

  • 5

    Once roasted, shred or dice the chicken and mix it with the roasted bell peppers.

  • 6

    Place the whole wheat tortilla on the pan or a skillet over medium heat. Spread the chicken and bell pepper mixture evenly over the tortilla, then sprinkle the shredded cheddar cheese on top.

  • 7

    Fold the tortilla in half and cook for 2-3 minutes on each side until the cheese melts and the tortilla turns crispy.

  • 8

    Remove from heat, slice into wedges, and serve immediately.